Tartine #1: Artichoke, sun-dried tomato, kalamata olives, and a thyme garlic compound butter

Most of us grew up eating sandwiches. Peanut butter & jelly, ham & cheese, we received them in our lunch boxes, and even continue the tradition of lunchtime-sandwich-time in our adult years. The number of sandwich shops, chain stores alone, is phenomenal, and all the varieties of sandwiches you can get.

Big Pod, Little Bean, Big Flavor

During my twenty-eight years of eating, i have never once been tempted by those overgrown, bulbous bean pods that occasionally pop up at the grocery store. No way. If I couldn't see the big picture, the possibly meal, by looking at the prospective fruit or vegetable, I was moving on. I have become more adventurous as my relationship with food has developed. 


It is a natural growth we all go through. As our tasted buds fade away, we can enjoy bolder tastes. I see it with my nine year old niece. Her diet consists of pasta with no butter, white bread with no crust, and chicken with no spices. She has recently started fanning out. She plays around with eating greens, she tasted a falafel, she is on her way to discovering a whole world of exciting flavors and textures.